AAAGameday.com – Tailgate Recipes

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Buffalo Chicken Dip

2 8oz. Cream Cheese - softened

1 8oz. canned white chicken meat

½ bottle of ranch dressing

½ bottle of buffalo wing sauce

1 12 oz. pkg. shredded cheddar cheese

Spread cream cheese in the bottom of a casserole dish. Layer with ranch dressing, chicken and buffalo wing sauce. Top with shredded cheddar cheese. Bake @ 350° for 20 minutes or until hot and bubbly. Serve warm with tortilla chips or crackers.

-Laura Y. Travel Agent

Shrimp and Alfredo Pasta

1 5lb bag of shrimp (medium size)

2 1lb boxes of spaghetti

3 jars of alfredo sauce

Garlic to taste ( fresh or jar )

Salt and pepper to taste

Rinse and take shells off shrimp. Cook spaghetti and drain. Using a large container or foil pan with lid. Put all the above ingredients in container and mix. This dish is simple but oh so good!!!!!! Can be served hot or cold. Note: You might have to put in another jar of sauce the next day. The pasta can absorb the sauce.

-Emma J. Call Receiver

Cheese Pit

5-6 slices buttered bread

¾ pound sharp cheese

5 eggs beaten lightly

2 cups milk

1 teaspoon dry mustard

¼ teaspoon salt

Dash of cayenne pepper

Alternate bread and cheese in buttered dish. Mix milk and mustard salt and pepper into eggs. Pour over bread and cheese. Let stand or put in fridge over night. Bake at 350° for one hour.

-Emma J. Call Receiver

Crab dip:

2 8-oz cream cheese packages

1 cup sour cream

4 tsp mayonnaise

2 tbsp lemon juice (optional)

2 ½ tsp Worcestershire Sauce

1 tsp mustard (dry or regular)

2 tbsp milk

½ cup cheddar cheese

1 tsp Old Bay® seasoning

1 pound blue crab meat; any crab meat will do. Backfin is the best, but claw, or even canned crab meat will do just fine

French bread baguette or crackers

Shell your crabmeat; even from a can, there will be shells in the meat. Preheat oven to 325° (if eating today). Combine all ingredients except the crab meat and cheddar cheese and beat with a blender. Fold the crab meat and cheddar into the mixture, being careful not to break the crab meat apart. Place in a casserole dish or other baking dish and sprinkle some cheddar and Old Bay on top. You can refrigerate overnight and cook the morning of your tailgate if needed. Bake for 30 minutes at 325°. Serve with thinly-sliced French bread or crackers

- Lorenzo M. - Web Designer

Best Queso Ever

8 ounces of Mexican Melting Cheese
    - One brand is “Queso-Melt” and it is usually found in the deli of grocery stores

4 ounces of skim milk

1 small can of No Bean hot dog chili

Per the instructions on the melting cheese; chop the cheese block into small cubes and place in a microwave safe bowl. Pour the milk over the cheese. Microwave on high for 2 minutes and stir while checking for smoothness. Microwave another 2 minutes, and stir. Continue this process until the milk and cheese are perfectly blended. Continuously checking keeps the cheese from burning on the sides of the bowl, and keeps the milk from curdling. Once the cheese is melted, thoroughly stir in the can of chili. Then microwave one more time.

For additional heat, you can add Ro-Tel to taste.

- Kelli B. Marketing Manager Brand & Membership

Candied Strawberries - 3 ingredients and simple to make

1 package of fresh shredded coconut

1 package strawberry jello mix

1 can of Eagle brand condensed milk

Mix the milk and coconut until completely combined and place in refrigerator until mixture becomes firm and tacky to the touch. Pinch off the mixture and shape into balls or “strawberries” and roll into the jello powder until covered. Place onto wax paper and re-refrigerate until ready to eat. For some added crunch and flavor, add chopped pecans or almonds.

Sit back and enjoy this quick and easy snack. But make extra as they go quick at any tailgate party or other celebration!

- Tommy T. Drive Vacation Specialist

Faux-Brie - 3 ingredients, simple recipe, makes 2 bricks

2 bricks of Philadelphia cream cheese

1 can of crescent dough

1 package of dill

Lay out the crescent dough (8 triangles), lay out 2 triangles to make one rectangle (4)
Lay out the rectangle on a piece of wax paper, unwrap a brick of the cream cheese and press the dill in on all sides and lay down on one rectangle. Place another rectangle down on the top of the dill brick and pinch all sides of the dough to together. Score the top of the dough with a giant X. Do the same with the 2nd brick.
Follow the instructions for baking per the crescent dough package.

You can use it as a dip by cutting into the giant X and pulling the point back or cut into slides and serve as pie. Either way you serve it’s a big hit and delicious and will go quickly.

- Tommy T. Drive Vacation Specialist

Berber-Spiced Chicken Breasts

3 garlic cloves, quartered

1 small onion, coarsely chopped

One 1-inch piece of fresh ginger, peeled and chopped

3 tablespoons sweet paprika

2 teaspoons kosher salt

1 teaspoon ground coriander

1 teaspoon freshly ground pepper

1 teaspoon finely grated lemon zest

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

3 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

Four chicken breast halves on the bone with skin (2 pounds)

Lemon wedges, for serving

1. In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
2. Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.

- Kevin R. - Web Designer

Cajun Guacamole

2 California avocados, about 1 pound

1 tablespoon fresh lemon juice

½ cup finely diced red bell pepper

½ cup small cherry tomatoes (cut in halves or quarters, if large)

¼ cup thinly sliced green onion

3 cloves garlic, finely chopped

½ teaspoon chopped, fresh thyme leaves or ¼ rounded teaspoon dried

½ teaspoon salt

¼ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper

Coarsely mash (DO NOT PUREE) avocados; stir in lemon juice. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

- Michael M. - Web Administrator